Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Louisa Chu

El Bulli 2005 Reservations

Recommended Posts

Fax or email NOW. NO phone calls.

The fax number is 972150717. The country code for Spain is 34.

The email address is bulli@elbulli.com.

Luis Garcia - the maitre d'hotel - and the one man solely responsible for The Book - officially starts the reservations tomorrow - October 15th. But I know for a fact that he's already started looking at the requests - we road tripped together down to an El Bulli chef's wedding Sunday morning.

He had over 300 thousand requests last year for eight thousand places.

Good luck.

Share this post


Link to post
Share on other sites
He had over 300 thousand requests last year for eight thousand places.

:blink: Seriously? That's more 'selective' than most Universities!


Matt Robinson

Prep for dinner service, prep for life! A Blog

Share this post


Link to post
Share on other sites
Fax or email NOW. NO phone calls.

The fax number is 972150717. The country code for Spain is 34.

The email address is bulli@elbulli.com.

Luis Garcia - the maitre d'hotel - and the one man solely responsible for The Book - officially starts the reservations tomorrow - October 15th. But I know for a fact that he's already started looking at the requests - we road tripped together down to an El Bulli chef's wedding Sunday morning.

He had over 300 thousand requests last year for eight thousand places.

Good luck.

Louisa (or anyone else that can help),

I am about to write an e-mail but I would have a couple of quick questions: would the restaurant be open around the easter period already, or is it too early? If they are open, are these particularly difficult reservations to get?

Thank you for your help.

Francesco

Share this post


Link to post
Share on other sites

I have already emailed a request for next August. I will keep my fingers crossed. At this moment El Bulli is the one restaurant in the world that I feel I absolutely have to get to that I haven't already eaten at. After reading the desciption of Michel Bras on the French Board that may be another and then I am also waiting for Alinea.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites
:blink: Seriously? That's more 'selective' than most Universities!

Hey, I got into college. I'm a better eater than I was a student. I'm not only a better eater, I take my food more seriously than I ever took my academic studies.


Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Share this post


Link to post
Share on other sites

They expect about half a million requests for next season.

And the restaurant's open about April 1st through September 30th - and ALL the dates are difficult - the first three months there's dinner only five days a week - and August is traditionally the most requested.

Share this post


Link to post
Share on other sites

Thank you so much, LKL Chu, for the heads-up!

This is just to say that only two days after I e-mailed asking for a reservation, I received a reply from Luís Garcia:

"Apreciado Señor,

Le escribo sólo por su tranquilidad de que recibimos su mail. Acabamos de iniciar la gestión de reservas para el 2005 y son incontables las peticiones que están llegando. Tardaremos un poco en leerlas y organizarlas todas pero intentaremos darles una respuesta lo antes posible. Debo explicarles también que la demanda es extraordinaria y nos será del todo imposible poder atender la gran mayoría de peticiones recibidas.Le ruego me indique para cuántas personas desean reservar.

Gracias por su interés.

Atentamente,

Luis Garcia"

I thought this was very polite and prompt, arguing against those who've imagined it was useless even to try. I wish a lot of lesser restaurants were as careful and gracious. Kudos to El Bulli!

I hope it encourages other eGullet fellow members to keep up hope and get their bids in.


Edited by MiguelCardoso (log)

Share this post


Link to post
Share on other sites

Miguel -

You are so welcome - and best of luck. For non-Spanish readers/speakers, the email basically says rest assured, we got your email, it's going to take a little time for us to go through all of them, but we'll let you know as soon as possible. And yes, careful and gracious are great descriptors - I'll let Luis know - I think he'll appreciate that his sincerity comes through.

Louisa

Share this post


Link to post
Share on other sites

I haven't received any reply at all yet. I sent my email on the 8th. I hope that it has been received. Miguel when did you send yours?


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

No reply here either but it has taken up to 4 weeks in the past and has always worked out OK in the endso am not panicking yet, just get a bit twitchy when opening my mail in the morning.

Share this post


Link to post
Share on other sites

I still haven't had a response. Unfortunately, as a result my window has narrowed to the last week of August.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

I got an immediate no for a request anytime in May or August.First time I have failed to get one and wrote shortlyafter midnight on the opening day.

Share this post


Link to post
Share on other sites

I also got an apology and a no. Tried for April on the first night requests were taken.

I was a little supprised but not entirely. Only 8000 seatings available for 300,000 requests. Unfortunetly I would guess at least a portion of those 8000 will go to people with better access but less of a palete than some of us. They will go and then complain. We have it here in California with French Laundry in Napa area. They use influence or patience to get in then do not understand the food. Or try to BYOB with a $10 bottle of supermarket wine and get upset when told it will be $50 corkage. Keller is very talented and inovative bu tnot to everyones liking. Their loss. Oh well!

Fortunetly in BCN there are many fine alternatives to enjoy. And I plan on doing so.

David


David West

A.K.A. The Mushroom Man

Founder of http://finepalatefoods.com/

Share this post


Link to post
Share on other sites

Every serious foodie I know has had the opportunity to dine at el Bulli. I don't know how this happens, but it does. It flies in the face that with the odds 30-1 against, people who are serious do get in. I know that some such people have their ways of getting a table and, like any other desireable restaurant, a table or two is left aside for friends or friends of friends. Maybe Louisa can tell us differently, but another way to do it is to not make el Bulli the only reason for your going to Barcelona or Catalunya. Then when you are there, keep calling Luis for a "last minute" cancellation; i.e. 2-48 hours before. Remember, if you are in the region and you don't get into el Bulli, it's not the end of the world. There are so many wonderful places to dine. Also, your odds of getting in to el Bulli are better in the shoulder season.

Share this post


Link to post
Share on other sites

The odds seem to decrease greatly every year. They were also doubled against getting a reservation the year they stopped doing both lunch and dinner. Four years ago I don't recall having a problem getting a reservation. Two years ago, we didn't make them early, but gave them a week or ten day span and they replied with a date outside our window. And that was after we met Alberto in Paris and propably required luck and a cancellation. We're overdue for a meal there. I only hope Luis appreciates that as much as we do. :biggrin:

There's no doubt that there are other great restaurants in Catalunya and several of them are truly destination restaurants in every sense of the word. I'm beginning to suspect there are plenty of non destination restaurants that will make you happy to be there as well.


Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Share this post


Link to post
Share on other sites

No doubt that the dining in Catalunya is superb and there are many other reasons to travel there for culinary adventure and delight than El Bulli. For me though, right now El Bulli is the only one for which I will make a special trip for primarily because I haven't yet been there and so very much wish to try it for myself. I'm not quite sure how to take the lack of a response. The fact that I haven't received a "no" isn't bad, but then maybe they never received my request. :unsure:


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites
No doubt that the dining in Catalunya is superb and there are many other reasons to travel there for culinary adventure and delight than El Bulli. For me though, right now El Bulli is the only one for which I will make a special trip for primarily because I haven't yet been there and so very much wish to try it for myself. I'm not quite sure how to take the lack of a response. The fact that I haven't received a "no" isn't bad, but then maybe they never received my request. :unsure:

I received a "no" this morning. I had given them a 15 days in April + 60 days in the summer window. I had made the reservation a couple of hours after Louisa's original post.

I get the impression that they are slowly working the list backwards so that they get all the "no"s out of the way before finally getting to those they can accept. If I am right, then no news is good news.

Francesco

Share this post


Link to post
Share on other sites

Francesco, I am sorry for you, but at this point, selfishly, I hope you are correct. Time may tell.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

Robert, for better or worse, El Bulli does not keep aside a single table for friends or family. We had two harsh lessons in that this season - one of the favourite chef de parties asked for a table for his parents - and a sous chef asked for his longtime fiancee - both were unfortunately denied.

Francesco and John, that is how it works - Luis gets "the ones with no possibilities" out of the way first.

If it's any consolation, Luis is a man haunted by this responsibility. He takes no requests lightly.

Share this post


Link to post
Share on other sites

Francesco and John, that is how it works - Luis gets "the ones with no possibilities" out of the way first.

If it's any consolation, Luis is a man haunted by this responsibility. He takes no requests lightly.

Well, all I need is to be able to get in eventually, it doesn't matter that much if it's this year or the next.

However, it would be helpful to know exactly when you should start to ask for a reservation for a given season: the suggestion that you ask for a place if you happen to be in the area doesn't really work for me as I would probably arrange my meals in advance and would hate to cancel someone with little notice just because a table is suddenly free at El Bulli.

Any ideas?

Thank you,

Francesco

Share this post


Link to post
Share on other sites

For what it's worth, I did what I usually do when a reservation is difficult and my interest is high: I will take any day, as long as I have a week's notice. Then I'll plan a whole trip around the meal. I figure it's much easier for me to adapt to El Bulli's impossible schedule than vice-versa.

I've done this only twice before and, thanks to serindipity and a lot of pleasurable planning (which I love), I've been rewarded with very memorable gastronomic excursions.

In case I'm lucky, I wonder whether it would be smarter to fly to Barcelona from Lisbon and hire a car or drive directly from Lisbon? My instinct would be to drive, as I very much enjoy picking up enormous and heavy quantities of food supplies and other useful stuff. When I travel, I do absolutely everything to reduce stress so I don't move from hotel to hotel. Where should I be based? I'd like the most comfortable hotel or parador within decent distance of El Bulli.

I appeal to my Spanish brothers for the name of a nice hotel with an interesting radius of not more than 50 kilometres. I'd much rather extensively explore the area around El Bulli than have to drive longer distances (as my wife and I do enjoy our wine) or have to move luggage from onr place to another.

What I usually do is trace a 50 kilometre circumference with a compass and choose the central point which has access to the the greatest number of interesting restaurants. In the case of El Bulli, I'm stumped.

Does any kind soul have any ideas? Thanks beforehand.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
       
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
       
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
       
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
       
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
       
      The recipe does not say how to blend or when to stop.
       
      Hoping one of the gurus can give me guidance before I try this again.
       
      Many Thanks
      Luke
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...